Sourcing fine raw materials is the key to producing dishes with taste and identity.
Rhug Estate – beef, pork, lamb and game
We have been using the Rhug Estate to supply our meat and game for the last 20 years, because Lord Newborough is passionate about what he does; animal welfare standards are extremely high on the estate and the organic farm produces incredibly tasty meat from naturally reared animals
Westons Rose Veal – Rose veal
This family-owned farm run by Neil Weston in Devon founded in 1904 produces rose veal, a great English product: the calves fed on milk are reared outdoors to high welfare standards. Their ethos is to rely on grass as a natural feed for the animals
Simply Fish – Catch (lobster, turbot etc )from day boats in Cornwall
Based in Looe, Cornwall, one of the most famous fishing ports in the South-West, Simply Fish is owned by Dominic Sadler and Julian Clemens, both former chefs with a background in catering whose aim is to source their fish from small day boat fishermen in order to provide the finest, freshest fish at competitive prices
Fagiolo di Controne - Controne Beans
Controne, a small town in Cilento (Campania) has a special microclimate and soil. Here there is a cottage industry producing these pearl-shaped white beans under the umbrella of The Association of Controne Bean producers established in 2007. The beans are known for their creamy texture and thin skins. They cook fast and are very digestible. Mario Pellegrino (pictured in the blue), a carpenter, grows these wonderful beans in his spare time and sends us 50kg every year.
Antica Corte Pallavicina – Culatello di Zibello and cured meats
Massimo Spigaroli’s great grandfather, a sharecropper on the Piantador farm belonging to Giuseppe Verdi, came to Corte Pallavicina, and with his acquired expertise, raised livestock, grew vegetables and cured pork in the winter months using age-old methods. Culatello is the most prized salumi in Italy dating back to the 15th century, and the city of Zibello, due to its particular climate of thick winter fogs and biting cold is ideal for aging the meat to give it its characteristic sweetness and fragrance. Massimo has been the Chairman of both the Culatello and Parma Black Pig Consortiums and in 2007 was invited by Prince Charles to the Duchy of Cornwall as consultant gourmet and pork butcher
Pietra Santa – olive oil and tomato passata
Raffaelle Leobilla from Pietra Santa Azienda makes some of the finest olive oil in Puglia. He gave up a successful career as a chef to revive his parents’ farm, have having trained as a taster and producer of olive oil, he now produces a premium olive oil called Karpene from the Oliarola Cultivar olive trees which are over 2000 years old . And also tomato passata from an organically farmed old tomato variety called Fiaschetto
Azienda Agricola Del Trego – radicchio
Dario Francescato supplies us with some amazing radicchio, Tardivo, Rosa and Cicorino.
He is the 3rd generation from Del Trego farm near Treviso, Veneto, which specialises in growing radicchio among other Italian vegetables. He oversees the time-consuming process of cultivating and curing the radicchio
Tiziano – mushroom forager
Tiziano is a passionate forager, scours the woods of Southern England for dawn-harvested varieties of Chanterelles, Girolles, Porcini, lesser known Pied de Mouton and sometimes the funnel-shaped Black Trumpet
Monday - Thursday, Lunch 12.00 - 14.30, Dinner 18.30 - 22.30
Friday & Saturday, Lunch 12.00 - 14.30, Dinner 18.30 - 23.00